Ricardo Costa
Chef Dishes
Suckling pig, potato, lettuce and ajo blanco
In this creation by chef Ricardo Costa, the suckling pig is not the only premium product from Bairrada. After being correctly seasoned, the pig is steamed on a tray of sparkling wine – another of the region‘s icons. The suckling pig is served with a soufflé potato stuffed with potato cream, lettuce seasoned with jalapeño foam and ajo blanco sauce.
Products used
Suckling pig
The suckling pig is the unquestioned (but not the only) gastronomic treasure of Bairrada and, alongside the wine, its leading ambassador.
Whoever on the route between Lisbon and Porto (or vice versa) has never made a detour to eat the traditional Bairrada suckling pig from Bairrada cannot call himself a proper foodie. The suckling pig is the unquestioned (but not the only) gastronomic treasure of the region and, alongside the wine, its leading ambassador. The suckling pig (genetically based on the Bísara breed) must have a particular diet based on breast milk and food obtained from agricultural holdings and must not exceed eight to ten kilograms. In addition to the animal’s characteristics, the particular form of roasting weighs in on the quality of the final product, which, among other factors, is made in a wood oven heated with vine firewood. Leitão da Bairrada is in the process of IGP certification.
Regions
Center
The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world’s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.
